Cheesecakes have always been tricky and challenging to make. In the past, my cheesecakes have always failed on me that I actually developed a fear of baking them. They would either crack or the water from the water bath would seep in and soften the crust, or they would not be at the ideal creamy consistency. Although I prefer tofu cheesecakes and Japanese soufflé cheesecakes to such traditional NY cheesecakes, I was still determined to master it because don’t we all crave something rich on occasion?
Tall, fluffy, light and moist — words I would use to describe this matcha and cocoa nibs chiffon cake. I made this for a recent Christmas potluck party, hoping that the red and green combination would pass off as something from a Christmas menu!
I love making madeleines. To me, they are the French version of a butter cake. What can be better than these buttery goodness? Pretty and dainty, they are perfect with your coffee or tea, or as a snack on its own!
I love this recipe because it is not time consuming, It is also simple to follow. Unlike many recipes, it does not require you to chill the batter overnight. One tip: use quality butter! If possible, use the French variety available at the supermarket.
I made an apple galette some time ago for a party. I loved how flaky the layers turned out (even without the use of shortening). Instead of making a classic apple pie or tart, I decided to go free-form galette style. I’ve always had an aversion for making pies because its dough is a challenge to work with in Singapore’s weather, so I’m glad to have found a pie crust recipe that is considerably easy to work with.
I can’t remember the last time I baked muffins. I think I stopped making them when I started baking cupcakes. I have now grown to appreciate them better – comes with age, maybe. Rustic, easy to transport and simple to make, what’s there not to love? By the way, one of my biggest pet peeves is people identifying cupcakes as muffins.
It’s been a while since I last made my own granola. I love making it from scratch as I can decide its sweetness, crunchiness and flavour. This time, I modified my usual recipe, with the special addition of apple juice and organic dried figs which I bought from Amsterdam. I also swapped the usual olive oil with coconut oil. The result was an aromatic blend of spices and coconut, the best I’ve made so far. Note: You may use other types of fruit juice, e.g. pear, orange, etc. Be adventurous!
I always try to have something a little more special for Sunday breakfasts. Since I recently purchased a crêpe pan, I decided to have a little fun with it. Crêpes are the French equivalent of pancakes. I can’t decide which one I prefer. But I am fond of savoury crêpes and sweet pancakes.